Black Bean Vegetable Soup
What’s better than a bowl of soup to warm you up on a cold winter night? This vegetable soup has simple ingredients that you might already have on hand. Canned beans are a convenient way to add protein and fiber to any soup. By pureeing some of the vegetables, you can make a thick broth without adding flour, corn starch, or cream.
Serves: 1 cup
2 ½ cups vegetable stock
1 medium onion
chopped 3 large carrots chopped
1 medium zucchini chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 tablespoons canola oil
3 (15 oz) cans black beans, drained and rinsed
1 (8.75 oz) can whole kernel corn, drained
1 (14.5 oz) can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1. In large saucepan, heat oil over medium heat; cook onion, garlic, green peppers, carrots, celery, and zucchini, stirring occasionally, for about 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 1/2 cans of the beans, corn, and pepper; bring to a boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining 1 1/2 cans of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.